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Lasagna Rolls, Spinach and Carrot (D, TNT)
Serves: 4

8 lasagna noodles
6 oz. fresh spinach
3 large carrots, grated
2 cups ricotta cheese
1 tablespoon olive oil
l/2 medium onion, chopped
4 garlic cloves, minced
l/3 cup pine nuts
l/2 cup mozzarella cheese, grated
l/4 tsp. nutmeg
l/2 teaspoon white pepper
l/2 tsp. salt
2 to 3 cups tomato-based pasta sauce

Cook lasagna noodles according to package directions.

Meanwhile heat oil in a skillet and sauté onions and garlic until onion has softened. Add pine nuts and continue to cook for one or two more minutes. Add grated carrots and spinach, and sauté for 5 to 7 more minutes, or until spinach is wilted. Turn heat off and add ricotta, nutmeg, salt, and pepper.

Spread 1/8 of this ricotta mixture on each noodle then roll up. Spray a 9"x13" baking pan with cooking spray, and place the lasagna rolls, seam side down in the pan. Cover with pasta sauce and sprinkle with mozzarella. Bake for about 20 minutes in a preheated 400°F oven until thoroughly heated and cheese is golden brown and melted.

Poster's Notes:
Made this for dinner tonight. Was fairly easy and very tasty. I used frozen spinach, which I defrosted in the microwave. Didn't have time to grate the carrots, so left them out although next time will try using them. Forgot to add the nutmeg, white pepper and salt. And it was still very tasty.

Posted by Harriet Sassoon

Nutritional Info Per Serving: N/A